Roasted Asparagus with Balsamic Brown Butter

Is there anything better than butter? Yes there is!! Add some soy and balsamic vinegar and redefine butter!! This simple recipe produces an impressive side dish.
To make your asparagus super tender re-hydrate them in a cup of water. Snap off the ends of the asparagus (should easily break off where the end has dried out). Place asparagus in a coffee cup 1/2 filled with cold water. Let sit in cup atleast 20 minutes. We do this every time we cook asparagus and find the results worth the extra effort.

40 asparagus spears, trimmed (approx. 2 pounds)
cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar
cracked black pepper (optional)
grated lemon rind (optional)

1. Preheat oven to 400 degrees
2. Arrange asparagus in a single layer on a baking sheet; coat asparagus with cooking spray. (I use my pampered chef large rectangular stone pan and it cooks wonderfully!) Sprinkle with salt and pepper. Bake at 400 degrees for 12 minutes or until tender.
3. Melt butter in a small skillet over medium heat; cook 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and balsamic vinegar. Drizzle over asparagus, tossing well to coat. Garnish with cracked pepper and rind, if desired. Yield: 8 servings (serving size: 5 spears)
Source: Cooking Light Sept '07

Calories 45; Fat 3g; Protein 1.9g; Carb 3.9g; Fiber 1.7g; Chol 8mg; Iron 0.7mg; Sodium 134mg; Calc 18 mg